Mas Amiel : Altair 2021
Out of stock
Would you wish to know when this product is back in stock?
Free delivery serviceFor orders over $150 before tax in NYC’s 5 boroughs only
- Futures wines deliveryArrival in 2026 for Wine Futures 2023 or in 2027 for Wine Futures 2024
- Pre-arrivals wines delivery2 to 4 months
Secure PaymentVisa, American Express, Mastercard...
Guaranteed provenanceAuthenticity & Traceability of origin
Description
A fresh and structured Roussillon white wine
The estate
The history of Domaine Mas Amiel began in 1816, when a 10-hectare estate called Domaine des Goudous, belonging to a churchman, was gambled away at a table. Luck did not smile on him and his bet went to Raymond Etienne Amiel, an engineer from the Ponts et Chaussées. His land was taken over in 1907 by the banker Charles Dupuy. His son Jean, who succeeded him in 1916, created a natural sweet wine. In 1999, Olivier Decelle took over Mas Amiel, which now covers 226 hectares, 155 of which are planted with vines, and took it to an international level. He also developed a range of dry wines which obtained its letters of nobility in 2011 thanks to the creation of the AOC Maury dry. Today, the estate is one of the key references in Roussillon.
The vineyard
Altaïr 2021 from Mas Amiel is a Côtes du Roussillon wine made from south-west facing vines, planted on stony, very filtering soils, and limestone and schist subsoils.
Winemaking and ageing
The grapes were harvested by hand then kept in a cold room and on a table. After pressing and a light settling, 40% of the wine was vinified in one-wine barrels and 60% in stainless steel tanks.
Blend
Grenache Blanc
Grenache Gris
Macabeu.
Characteristics and tasting tips for Altaïr 2021 from Mas Amiel
Tasting
Nose
The nose produces a bouquet of sap combined with notes of flowers and graphite.
Palate
The palate is structured and has a long finish. It is characterised by its freshness and subtle salinity.
Food and wine pairing
For the best tasting, it is recommended to pair this wine with a fish or vegetable terrine, river fish or a pear tart.